These are "weekend morning" pancakes the kids will love. I especially love them because they fill the little guy up for hours, which means I don't have to make him a snack every 15 minutes on a Sunday morning.
Almond-Flax Pancakes with Blueberries
Serves: 2
2 omega-3 rich eggs
1/4 cup low fat plain yogurt or kefir
1/2 cup water
1/4 teaspoon pure almond extract
1/4 cup plus 2 tablespoons ground flaxseeds (I especially love Barlean's "Forti-Flax")
1/4 cup wheat germ
2 tablespoons white whole wheat flour
1/4 teaspoon baking powder
Dash of salt
Fresh or thawed-frozen blueberries (raspberries will also work)
1/4 cup shaved almonds
1 tablespoon pure maple syrup
1. In a small bowl, beat the eggs and then slowly add the yogurt, water and almond extract. In another bowl, mix together the flaxseeds, wheat germ, flour, baking powder and salt. Add the wet ingredients to the dry ingredients and mix well.
2. Spray a nonstick medium skillet with canola oil cooking spray. Heat skillet over medium-high heat. Pour about 1/4 cup of batter per pancake and cook until bubbles begin to form; flip and brown the other side. Serve warm with blueberries, almonds and a drizzle of pure maple syrup.
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